Master Saji always tries to make his knives distinctive and different from the other knives on the market. His inquiring mind and his knowledge of traditional Japanese arts and crafts have enabled him to create a variety of highly original knives that blend old-world charm with modern materials and practical design features.
These new knives from Master Saji each feature a wooden handle and Saya (Sheath) that have been wrapped with beautifully textured and patterned Cherry (Sakura) Tree Bark. The bark has been coated with a special resin that makes them waterproof, shrink-proof and hygienic, so these knives are practical, in addition to being unique and rare. Master Saji has used this Sakura bark covering for many years on one of his best-selling series of Hunting Knives, and it has become a feature that people associate with Master Saji and his distinctive knives. In Japan, Cherry bark has been used for over 200 years to fashion small containers for tea and tobacco accessories because the bark enables moisture levels inside the container to be kept relatively constant. The craft of Kabazaiku is quite labor-intensive, but it produces highly practical objects that allow you to enjoy the natural beauty of Cherry bark everyday!
The unique multi-colored Damascus blade matches the color and pattern of the Cherry Bark exceptionally well. The blade features a core of Blue #2 carbon steel that is clad with multiple layers of rust-resistant stainless steel, brass and copper. The knives are also fitted with a matching stainless steel bolster for improved handle durability and blade balance.
Once again, Master Saji has created an innovative new artistic style for his knives. The harmonious marriage between the traditional "Sakura-Maki" wrapped handle and Saya (Sheath) and the striking Rainbow Damascus blade is stunning. I wonder, what will his inventive mind create next?
The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Knife Model: Takeshi Saji Rainbow Damascus Sakura Series Sujihiki
Blade Material: Blue Steel No.2 with Rainbow Damascus Cladding
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Wooden handle, wrapped with Cherry (Sakura) Tree Bark, and Stainless Steel Bolster
Saya Included: Yes – Wrapped with Cherry (Sakura) Tree bark.
Sujihiki 270mm (10.6")
Cutting edge length: 270mm
Total Length: 395mm
Blade Thickness: 2.4mm
Blade Width: 41mm
Handle Length: 117mm
Total Weight: 235g
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Carbon Steel blade of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.